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Ayam Percik

Saturday, November 2, 2013

AYAM PERCIK

This
is a scheduled post.

I
did a
guest post for Jenni of The
Gingered Whisk some time ago with a recipe for Ayam Percik,
literally translated as spattered chicken. Mine isn't as
"professional" looking as the ones you'd find at the pasar
malam (night
market), but for a home attempt, it turned out pretty
good. Here's the recipe.

Ayam Percik

(Kelantan-style BBQ Chicken)

Serves 4

4 whole chicken legs (use skinless chicken if desired)

3cm fresh ginger, peeled and grated

2 tsp ground turmeric

¾ tsp salt

Marinade

6-8 dried chillies, soaked in hot water to soften

8 shallots, peeled

2 cloves garlic, peeled

¼ tsp belacan (dried shrimp paste)

250ml thick santan (coconut cream)

1 tbsp seedless tamarind paste

6 fenugreek seeds

¾ tsp salt

1 tsp palm sugar

1 tsp rice flour

Clean the chicken, pat dry and make a few slits in the thicker parts. Combine the ginger, turmeric and salt and rub over the chicken. Cover and set aside while you prepare the marinade.

For the marinade, grind/blend the chillies, shallots, garlic and shrimp paste with a little santan. Place this mixture in a pot large enough to hold the chicken together with the remaining coconut cream, tamarind paste, fenugreek seeds, salt, sugar and rice flour. Cook over medium heat, stirring frequently, until the marinade thickens and the oil separates from it (a layer of oil will appear on the surface; this is the coconut oil), about 15 minutes. Taste and adjust seasoning.

Add the chicken pieces to the pot and simmer uncovered, stirring frequently for 20 minutes. (The chicken should be about cooked by this time.)

Remove the chicken from the marinade and grill over hot charcoal or under the oven broiler for 8 to 10 minutes on each side until the chicken is browned, basting it several times with the marinade.

Simmer any remaining marinade over low heat in the pot until it thickens. Spoon it over the cooked chicken and set aside for 10 minutes to allow the chicken to cool. Serve with rice.